I like oaky white wines- what should I try?

If you like your white wine to be rich, ripe and toasty, try Chardonnay from California or Australia. Other white wines may have seen the inside of an oak barrel, but you'll have to look for the words barrel-fermented or barrel-aged somewhere on the front or back label.

:: Back to top

I like smooth white wines without oak- what do you suggest?

Go for a Sauvignon/Sémillon blend from Pessac-Leognan, Pinot Blanc from the Alsace or British Columbia, or an Australian Semillon. If you want to indulge, try a white Burgundy.

:: Back to top

I like crisp white wines- what should I try?

When you're looking for a wine to drink on its own or to prime your taste buds for dinner, try one of these: Sancerre or Muscadet-sur-lie from the Loire in France, dry Riesling from Germany or from Canada, or Pinot Grigio or Verdicchio from Italy.

:: Back to top

I like a white wines that doesn't compete the food I'm serving- what should I try?

There are some occasions that call for neutral wines. The Old World- especially Italy, Portugal, and France- has cornered the market on this type of wine. Try these: Orvieto, Soave, Pinot Grigio and Verdicchio from Italy, Vinho Verde from Portugal, or Aligoté from France.

:: Back to top

I like white wines with attitude- what do you recommend?

Although these aren't all big, mouth filling wines, all are distinctly aromatic. Many are light-bodied, though all pack some fabulous fragrances. Try out: Gewürztraminer and Muscat from the Alsace in France, Viognier from the Rhône or the Midi in France, Torrontés from Argentina, or Irsai Olivér from Hungary.

:: Back to top

I like juicy red wines- what should I try?

If you like your red wines packed with fruit, with mouth-watering acidity, and with very little tannins, you've got a lot of choice. Try Barbera, Bardolino, Dolcetto, basic Chianti, and Valpolicella from Italy, Beaujolais from France, or Malbec from Argentina.

:: Back to top

I like soft, silky red wines- what do you suggest?

If you like your red wines to be a little more mellow and seductive, try these smoothies: Pinot Noir from Oregon, New Zealand, California, Canada, or the benchmark- Burgundy (France), Rioja and Navarra wines made from Spain's Tempranillo and Garnacha grapes, and Merlot from just about anywhere.

:: Back to top

I like tannic monster red wines- which are the biggest?

Here are the hit-you-over-the-head, biggest, boldest, and spiciest wines you can get. Many of these get better with age if you have the patience to wait. If you keep them too long, though, they can mellow out. Try: Syrah from the northern Rhône in France, Zinfandel from California, Italy's Barolo and Barbaresco from Nebbiolo grapes and Salento wines from Negroamaro grapes in Italy, or Canada's own Baco Noir.

:: Back to top

Do all rose wines taste sweet like white Zin?

Not at all. The perfect lunch wine, the best rosé wines are dry and refreshing and relatively low in alcohol. Look for versions made with Grenache (Garnacha), Cabernet Franc or Syrah if you prefer them dry. For a lighter style, try Bandol, Bordeaux and Cabernet d'Anjou versions from France. Fuller styles are Tavel and Clairet from France, and Rosado from Spain.

:: Back to top

Do all sparkling wines taste like Champagne? What else is there?

Even Champagne comes in different styles, with Blanc de Blancs (Chardonnay-dominant) versions tasting lighter than Blanc de Noirs (Pinot Noir-dominant) versions. If you want a sparkling wine that tastes pretty close to the genuine article, try Cava from Spain, Crémant from France, or sparkling wines made in the traditional method from producers in California, New Zealand, Australia, or Canada. The real bargain is Prosecco from Italy.

And if you like your bubblies with a little sweetness, try Asti Spumante, Moscato d'Asti, or Prosecco Dolce from Italy.

:: Back to top

Do all sherries taste sweet?

The original, and benchmark, is Spanish sherry, which is predominately dry and tangy. There are many versions to try, including: fino (the palest, driest and tangiest), manzanilla (pale and dry with a subtle, salty tang), amontillado (golden colored with dry toffee flavors), oloroso (amber colored, dry and with aromas of nuts, figs and raisins), and palo cortado (between an amontillado and oloroso). Pale cream sherry is sweet.

:: Back to top

Do all port wines taste the same?

Vintage port is the top rung of the ladder, produced only in the best years. It is dense and tannic when young, rich and complex at its peak - 20 plus years after the vintage. Late-bottled vintage ports have some of the character of vintage port, but aren't as deep and dark. Tawny port and colheita port have been aged in wood, and mellowed by exposure to air in the aging process. They are ready to drink on release. Also very accessible are ruby port and vintage character port. Simple and less expensive, they are meant to be consumed soon after purchase.

:: Back to top

Are all dessert wines super sweet?

Some are, but the best have balancing acidity that perfectly offsets the rich sweetness, making them taste less cloying. Versions made with Riesling grapes (Icewine from Canada or Eiswein from Germany) from Sémillon/Sauvignon (Sauternes or Monbazillac from France), from Chenin Blanc (Vouvray from France) and Hungarian Tokaji Aszú all achieve that perfect balance. If you want to try something lighter-bodied than these dessert wines, look for late harvest Riesling or Vidal from Canada, Muscat Beaumes-de-Venise from France, or late harvest Sauvignon Blanc from Chile.

:: Back to top